Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

Introduction

Milk Bar Hilly’s Pumpkin Caramel Pie is a decadent autumn dessert that combines rich pumpkin ganache with luscious salted caramel. This pie balances creamy textures and warm spices, making it a perfect centerpiece for any fall gathering.

Ingredients

• 2 (15-ounce) cans Pumpkin Puree (NOT pumpkin pie filling or mix)
• 1 1/4 cups Heavy Cream
• 1/3 cup Corn Syrup (scant)
• 5 Tablespoons Unsalted Butter
• 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate)
• 3 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Salt
• 1 cup White Sugar
• 1/3 cup Heavy Cream
• 6 Tablespoons Unsalted Butter
• 1/4 cup Water
• 2 Tablespoons Corn Syrup
• 1 teaspoon Salt (up to 2 teaspoons to taste)
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Flour
• 12 Tablespoons Unsalted Butter
• 1/2 cup Fine Ground Cornmeal
• 1 Tablespoon White Sugar (heaping)
• 1/2 teaspoon Salt
• 1/4 to 1/3 cup Ice Cold Water
• 1 Tablespoon Apple Cider Vinegar
• 1/2 cup Flour
• 1/3 cup Light Brown Sugar
• 1/3 cup Rolled Oats
• 6 Tablespoons Unsalted Butter
• 1 teaspoon Cinnamon
• 1/2 teaspoon Cardamom
• Pinch of Salt
• 2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar

Instructions

1. Step 1: Prepare the pumpkin ganache: Spread both cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for 20–30 minutes until darkened by two shades and reduced to about 2 cups (500g). Let cool. Place white chocolate in a heat-safe bowl. In a small pot, bring 1 1/4 cups heavy cream, 1/3 cup corn syrup, and 5 tablespoons butter to a boil, then pour over white chocolate. Let sit 1 minute.
2. Step 2: Add the roasted pumpkin, 3 teaspoons pumpkin pie spice, and 1/2 teaspoon salt to the chocolate mixture. Blend with an immersion blender or in a regular blender until smooth and silky. Refrigerate and reheat briefly before use if made ahead.
3. Step 3: Make the salted caramel: Keep 1/3 cup heavy cream and 6 tablespoons butter cold. In a medium saucepan, combine 1/4 cup water, 1 cup white sugar, and 2 tablespoons corn syrup. Heat over medium, stirring until sugar dissolves, then swirl pan occasionally. When golden, remove from heat.
4. Step 4: Carefully whisk in cold butter one tablespoon at a time, then slowly whisk in cream. Stir in 2 teaspoons vanilla and salt to taste (1–2 teaspoons). Let cool to room temperature, then refrigerate until firm. Reheat gently before use if made ahead.
5. Step 5: Prepare the pie crust: Combine 1 1/2 cups flour, 12 tablespoons butter (cut into tablespoons), 1/2 cup fine ground cornmeal, 1 tablespoon white sugar, and 1/2 teaspoon salt in a large bowl. Toss butter with dry ingredients until coated, then break into coarse pieces. Chill if butter softens.
6. Step 6: Mix 1 tablespoon apple cider vinegar with 1/4 to 1/3 cup ice cold water. Add gradually to the flour mixture, mixing until dough holds together but is still crumbly. Shape into a disc, wrap, and chill at least 30 minutes.
7. Step 7: Roll dough into a rough rectangle, fold like a letter, rotate 90 degrees, and repeat folding and rolling until cohesive. Roll out into a circle two inches larger than pie tin. Transfer dough to pie tin, drape without stretching, fold excess under and crimp. Chill again.
8. Step 8: Preheat oven to 350°F. Blind bake crust on a sheet pan lined with foil/parchment filled with weights. Tent edges if browning too fast. Bake 30–35 minutes, then remove weights and poke bottom with a fork. Bake an additional 15–20 minutes until golden. Cool at least 1 hour.
9. Step 9: Make the streusel: Combine 1/2 cup flour, 1/3 cup light brown sugar, 1/3 cup rolled oats, 6 tablespoons butter, 1 teaspoon cinnamon, 1/2 teaspoon cardamom, and a pinch of salt. Mix until loose crumbs form. Bake at 325°F for 15 minutes, stirring every 5 minutes until golden. Cool and store airtight.
10. Step 10: Fresh whipped cream: Whip 2 cups heavy cream with 3 tablespoons powdered sugar until soft peaks form just before serving.
11. Step 11: Assemble the pie: Pour room temperature caramel into the cooled pie crust, covering the base evenly. Chill 20–25 minutes to firm. Spread pumpkin ganache over caramel quickly and evenly. Refrigerate covered overnight or at least 8 hours until firm.
12. Step 12: Serve cold topped with fresh whipped cream and streusel. Store leftovers in the refrigerator.

Tips & Variations

• Use high-quality white chocolate for a smoother, richer ganache.
• Roast the pumpkin puree until properly reduced for concentrated flavor.
• Tent pie crust edges with foil during baking to prevent burning.
• Make caramel and ganache 1–2 days ahead to save time on baking day.
• Adjust the salt in the caramel gradually to balance sweetness perfectly.
• For a gluten-free crust, substitute flour with a gluten-free blend and use gluten-free oats in the streusel.

Storage

Store this pie covered in the refrigerator for up to 3 days. Reheat neither the ganache nor the caramel once set, as the pie is best served chilled. Keep any leftover streusel in an airtight container at room temperature for up to one week. Fresh whipped cream is best made just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of puree?

No. This recipe requires pure pumpkin puree without added spices or sugars to achieve the correct texture and flavor balance.

How do I prevent the caramel from crystallizing?

Swirling the pan gently instead of stirring and brushing down the sides with a wet pastry brush prevents sugar crystals from forming during caramelization.

Milk Bar Hilly’s Pumpkin Caramel Pie Recipe

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4.9 from 613 reviews

Milk Bar Hilly’s Pumpkin Caramel Pie is a luscious and indulgent dessert featuring a roasted pumpkin ganache layered over a rich salted caramel in a flaky, buttery pie crust. Topped with a crunchy maple streusel and freshly whipped cream, this pie is the perfect combination of creamy, sweet, and spiced flavors, ideal for autumn and holiday celebrations.

• Author: Maya
• Prep Time: 1 hour
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 1 9-inch pie (8 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pumpkin Ganache

• 2 (15-ounce) cans Pumpkin Puree (NOT pumpkin pie filling or mix)
• 1 1/4 cups Heavy Cream
• 1/3 cup Corn Syrup (scant)
• 5 Tablespoons Unsalted Butter
• 12 to 16 ounces White Chocolate (2 to 2 1/2 cups high-quality white chocolate)
• 3 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Salt

Salted Caramel

• 1 cup White Sugar
• 1/3 cup Heavy Cream
• 6 Tablespoons Unsalted Butter
• 1/4 cup Water
• 2 Tablespoons Corn Syrup
• 1 teaspoon Salt (up to 2 teaspoons to taste)
• 2 teaspoons Vanilla Extract

Pie Crust

• 1 1/2 cups Flour
• 12 Tablespoons Unsalted Butter
• 1/2 cup Fine Ground Cornmeal
• 1 Tablespoon White Sugar (heaping)
• 1/2 teaspoon Salt
• 1/4 to 1/3 cup Ice Cold Water
• 1 Tablespoon Apple Cider Vinegar

Streusel

• 1/2 cup Flour
• 1/3 cup Light Brown Sugar
• 1/3 cup Rolled Oats
• 6 Tablespoons Unsalted Butter
• 1 teaspoon Cinnamon
• 1/2 teaspoon Cardamom
• Pinch of Salt

Fresh Whipped Cream

• 2 cups Heavy Cream
• 3 Tablespoons Powdered Sugar

Instructions

1. Roast Pumpkin Puree: Spread both cans of pumpkin puree on a parchment-lined baking sheet and roast at 325°F for about 20 to 30 minutes until the color darkens by two shades and the puree reduces to about 2 cups (500g). Continue roasting if not reduced enough. Let cool before use.
2. Make Pumpkin Ganache: Place white chocolate in a large heat-safe bowl. In a small pot, bring cream, corn syrup, and butter to a boil. Pour hot cream mixture over white chocolate, ensuring all chocolate is covered. Let sit for 1 minute, then add roasted pumpkin, pumpkin pie spice, and salt. Blend with an immersion blender or blender until smooth and silky. Refrigerate and reheat briefly before use.
3. Prepare Salted Caramel: Keep heavy cream and butter cold. In a medium saucepan, mix water, white sugar, and corn syrup until sugar dissolves. Heat over medium until bubbling and golden, swirling pan frequently to avoid burning. Remove from heat before caramel burns. Add butter one tablespoon at a time, whisking well, then add cream slowly while whisking. Add vanilla and salt, whisk until smooth. Cool to room temperature, then refrigerate.
4. Make Pie Crust Dough: Combine dry ingredients (flour, cornmeal, sugar, salt) in a large bowl. Add cold butter pieces and toss until butter is coated. Break butter down until texture resembles coarse meal with butter chunks the size of blueberries. Mix vinegar and ice water, then add one tablespoon at a time until dough holds together but remains slightly crumbly. Form dough into a disc, wrap in plastic, and refrigerate at least 30 minutes.
5. Roll and Shape Pie Crust: Lightly flour surface and rolling pin. Roll dough rectangle, fold like a letter, rotate 90 degrees, and repeat folding and rolling until dough is cohesive. Roll out into a circle at least two inches wider than the pie tin base. Carefully place dough in tin, draping without stretching. Fold excess dough under and crimp edges. Refrigerate to firm. Preheat oven to 350°F.
6. Blind Bake Pie Crust: Place pie tin on a baking sheet, line crust with foil or parchment, fill with weights. Tent edges with foil if needed. Bake for 30-35 minutes until edges are lightly browned. Remove weights, prick bottom of crust with a fork, and bake another 15-20 minutes until golden brown. Cool at least 1 hour before filling.
7. Prepare Streusel: Mix flour, brown sugar, oats, butter, cinnamon, cardamom, and salt in a medium bowl with hands until loose crumb forms. Spread on parchment-lined sheet pan and bake at 325°F for 15 minutes, agitating every 5 minutes until golden brown. Store streusel at room temperature in airtight container up to a week.
8. Make Fresh Whipped Cream: When ready to serve, whip heavy cream and powdered sugar in a mixing bowl until soft peaks form.
9. Assemble Pie: Pour room temperature caramel into the pre-baked pie crust to cover the base evenly. Refrigerate pie for 20-25 minutes to firm caramel. Pour pumpkin ganache over caramel and spread quickly to cover all caramel. Refrigerate pie covered overnight (minimum 8 hours) until ganache is firm.
10. Serve: Serve pie cold straight from fridge topped with fresh whipped cream and streusel. Store leftovers refrigerated.

Notes

• Use pumpkin puree, not pumpkin pie mix for best results.
• White chocolate quality affects ganache flavor—choose high-quality, good melting chocolate.
• Caramel can burn quickly, so closely watch caramel color and remove from heat early if unsure.
• Pumpkin ganache and caramel can be made 1-2 days ahead and refrigerated.
• Pie crust dough can be frozen unbaked for up to a month or baked in advance and refrigerated.
• Blind baking the crust prevents sogginess from the wet filling.
• Roasting pumpkin puree intensifies flavor and reduces moisture for better texture.
• Use an immersion blender for smooth ganache without requiring multiple dishes.

Keywords: pumpkin pie, caramel pie, white chocolate, pumpkin caramel pie, fall dessert, autumn pie, Milk Bar recipe, roasted pumpkin, salted caramel, streusel topping